By M. Aurora
Cauliflower Velouté with Ginger and Maple Syrup
This Cauliflower Veloute is a creamy, smooth soup made. It's fantastic garnished with parsley and served with a good slice of crusty bread.
Updated at: Mon, 18 Nov 2024 16:29:33 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
10
Low
Nutrition per serving
Calories172.1 kcal (9%)
Total Fat6.6 g (9%)
Carbs22.6 g (9%)
Sugars9.6 g (11%)
Protein6.4 g (13%)
Sodium345 mg (17%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2white onions
4garlic cloves
¼ cupduck fat
2cauliflowers
2russet potatoes
8 ½ cupschicken stock
2 TBGinger
5 tbmaple syrup
salt
black pepper
Day of Ingredients
Instructions
Ingredient Prep
Step 1
Dice white onion.
white onions2 Step 2
Mince garlic cloves and ginger.
garlic cloves4 
Ginger2 TBStep 3
Cut cauliflower into bouquets.
cauliflowers2 Step 4
Peel and cube russet potatoes.
russet potatoes2 Cooking Instructions
Step 5
Heat duck fat in large dutch oven.
duck fat¼ cupStep 6
Add diced white onion and sauté until semi-translucent.
white onions2 Step 7
Add minced garlic cloves and sauté until onion is translucent. Do not burn garlic cloves.
garlic cloves4 Step 8
Add the cauliflower, potato, and chicken stock.
cauliflowers2 russet potatoes2 
chicken stock8 ½ cupsStep 9
Season with salt and black pepper.
salt
black pepperStep 10
Bring to a boil.
Step 11
Reduce heat and simmer for 15 minutes until vegetables are tender.
Step 12
Add in maple syrup and ginger.
maple syrup5 tbGinger2 TBStep 13
Blend with an immersion blender until smooth.
Serving
Step 14
Serve in a bowl with good bread and garnish with parsley.
parsley1 bunch
french breadNotes
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